Concasse

Concassée de tomates

Concassé is a culinary term derived from the French word "concasser," meaning "to crush" or "to grind." It refers to a specific method of preparing tomatoes by peeling, seeding, and chopping them into small pieces. This technique is commonly used in French cuisine and is a fundamental skill taught in culinary schools.

Preparation

The preparation of tomato concassé involves several steps to ensure the tomatoes are properly peeled, seeded, and chopped. The process is as follows:

Blanching

Blanched tomatoes ready for peeling

To begin, the tomatoes are blanched. This involves scoring the bottom of each tomato with a small "X" and then immersing them in boiling water for about 30 seconds. This step loosens the skin, making it easier to peel.

Peeling

After blanching, the tomatoes are immediately transferred to an ice bath to stop the cooking process. Once cooled, the skins are easily removed by hand.

Seeding

The peeled tomatoes are then cut in half, and the seeds are removed. This can be done by gently squeezing the tomato halves or using a small spoon to scoop out the seeds.

Chopping

Finally, the tomatoes are chopped into small, uniform pieces. The size of the pieces can vary depending on the recipe requirements, but they are typically diced into small cubes.

Uses

Tomato concassé is used in a variety of dishes, including sauces, soups, and stews. It provides a fresh tomato flavor and a desirable texture to many recipes. It is often used as a base for salsa, bruschetta, and ratatouille.

Related pages

• Tomato sauce
• French cuisine
• Culinary arts

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  Concassee de tomates